Onion Borek

Borek is one of the breads I make very often, especially for big breakfasts. I bake it either in oven or in a non stick pan and love to stuff it with various fillings.

This is a very easy and tasty borek with onion filling. I cooked it in a non stick pan and I guess with its half moon shape, it’s similar to Mexican quesidilla. The filling is so simple that you can make it any time you crave for something delicious. I used white onion as it doesn’t have a bitter flavor unlike the red one. Another reason I prefer white onion for this borek is that its color looks better when cooked or caramelized. Although I didn’t use any cheese in this filling because I wanted to feel the onion plain, it might be a good addition.

Take the pan from fire and toss in chopped parsley and spices. Combine them well and let it cool.

Put flour and salt in a large bowl.

Pour water little by little and mix it with your hand.

Knead it until it doesn’t stick to your hands. You can play with the amount of water to have this result.

Divide it into small balls and cover them with a wet clean piece of cloth.

Dust the counter with a little flour. Take one of the dough balls and roll it out. Put some filling on one half and fold it. Seal it with your fingers to stick the edges and cut the excessive part with a pastry wheel.

Repeat this step for all dough balls.

Heat a non stick cast iron pan.

Put boreks into this pan, flip them occasionally until both sides get brownish.

This looks great! I’ll have to try some soon! Do you grow your own parsley? I know Turkish cooks use it A LOT! I have never been successful in growing it in my garden, but I am trying again this year and will keep it in a slightly shaded area. I think it may not like the hot Tennessee summer sun!